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Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables



Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables

Aaron L. Brody (Editor), Hong Zhuang (Editor), Jung H. Han (Editor)

ISBN: 978-0-813-81274-8 March 2011 Wiley-Blackwell 320 Pages



Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables provides comprehensive coverage of all aspects of modern MAP technologies for fresh-cut fruits and vegetables. Coverage begins with the general MAP concept and application by introducing the concept of MAP, how MAP works for fresh-cut produce and the benefits and shortfalls of MAP in its application. The book then discusses the basic aspects of MAP – packaging materials and machinery. In these sections, the book addresses not only the general information about MAP materials, but also supplies examples to introduce the new packaging films and their successful application in produce and fresh-cut fruits and vegetables. Unique chapters and sections in the book include relevant patents for MAP, commercial practices and MAP packaging machinery. Generally, packaging machinery is only included in books specifically covering packaging engineering. Coverage of this important aspect is included in the book since fresh-cut manufacturers spend much more time in the day-to-day operations on packaging machinery and systems as compared to packaging film materials. In the final section, Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables highlights the latest developments in the packaging industry and how they could impact the fresh-cut industry.

Contributors vii

Preface ix

Chapter 1. Introduction 3
Hong Zhuang

Part I Modified Atmosphere Packaging

Chapter 2. Mathematical Modeling of Modified Atmosphere Packaging 11
Yachuan Zhang, Qiang Liu, and Curtis Rempel

Chapter 3. Respirations and Browning Discoloration of Fresh-Cut Produce in Modified Atmosphere Packaging 31
Hong Zhuang, M. Margaret Barth, and Xuetong Fan

Chapter 4. Fresh-Cut Produce Microbiology of Modified Atmosphere Packaging 57
Kenny Chuang

Chapter 5. Sensory and Sensory-Related Quality of Fresh-Cut Produce Under Modified Atmosphere Packaging 71
Hong Zhuang, Xuetong Fan, and M. Margaret Barth

Chapter 6. Phytochemical Changes of Fresh-Cut Fruits and Vegetables in Controlled and Modified Atmosphere Packaging 101
Jun Yang

Chapter 7. Active Modification of Atmosphere in Packages 141
Alan Campbell and Lynneric Potter

Part II Modified Atmosphere Packaging Materials and Machinery

Chapter 8. Polymeric Films Used for Modified Atmosphere Packaging of Fresh-Cut Produce 149
Hong Zhuang

Chapter 9. Breatheway R  Membrane Technology and Modified Atmosphere Packaging 185
Raymond Clarke

Chapter 10. Microperforated Films for Fresh Produce Packaging 209
Roger Gates

Chapter 11. Modified Atmosphere Packaging Machinery Selection and Specification 219
Chris van Wandelen

Chapter 12. Hygienic Design of Machinery 229
Chris van Wandelen

Part III Novel Packaging Technologies

Chapter 13. Nanostructure Packaging Technologies 241
Loong-Tak Lim

Chapter 14. Active Packaging for Fresh-Cut Fruits and Vegetables 267
G. F. Mehyar and J. H. Han

Chapter 15. Packaging Sustainability for Modified Atmosphere Packaging of Fruits and Vegetables 285
Claire Koelsch Sand

Index 293